Posts Tagged ‘Egg’

Calabrian lasagne

Posted: June 29, 2014 by nietize in Beef, Eggs, Italian, Pork
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From Nigellanissima
Serves 4

Ingredients
4 eggs
2 tablespoons olive oil (plus more for greasing)
1 small onion (peeled and chopped)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
500 grams minced beef
60 ml red wine or vermouth
1 litre tomato passata (plus 1 litre / 1 quart water)
2 balls mozzarella (not buffalo) (each 125g / 4 oz drained weight)
500 grams lasagne sheets (dried not fresh)
350 grams cooked ham (thinly sliced)
4 tablespoons grated parmesan

Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.

Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.

Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm / 9 x 13 x 2 inches, onto a baking sheet and get ready for the grand assembly.

First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.

Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.

Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.

Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.

Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
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When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)

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Bacon and egg pie

Posted: January 5, 2014 by nietize in Eggs, Pork
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Ingredients
From greatbritishchefs.com
Serves 4

1 sheet of puff pastry
6 eggs
6 bacon rashers, diced
1/4 bunch of tarragon, chopped
60g of Emmental, grated
1/2 tsp of salt
1/2 tsp of black pepper

Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges

In a bowl, lightly beat the eggs then add the remaining ingredients

Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre. Serve immediately

Very simple recipe and boy is it full of flavour.

Warm smoked mackerel salad

Posted: April 21, 2009 by nietize in Fish, My own creation, Salad
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Ingredients

Chickpeas with tomatoes (see recipe below)
Grilled smoked mackerel
1 hard boiled egg
1 red pepper
1 yellow pepper

Grill peppers till they are slightly charred and soft and add the peppers to the rest of the ingredients. Mix well.

This is truly my own creation. I just took what’s left over in my fridge and mixed them all up and this is the result. The ingredients do go very well together, the vegetables and the egg balancing the smoked taste of the mackerel.